| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 |
| filingDate |
2008-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2fc0f56811daa0cfdf60c9144adb1b8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6a8388439f1da1564c76e54ee10ae51
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3bb997f1fa73b77c7685f24026b12c03 |
| publicationDate |
2010-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2010004826-A |
| titleOfInvention |
Foamable beverage with neutral milk component |
| abstract |
[PROBLEMS] To stably hold air bubbles in a beverage solution formed by shaking a beverage containing a milk component without losing the stability of the beverage with a neutral milk component. A fresh drink. A fermented cellulose complex is used to prepare a milk beverage, which is shaken to foam. Furthermore, a milk beverage is prepared using an emulsifier and microcrystalline cellulose. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019000117-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015123068-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014018124-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019054757-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015012845-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6328837-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013237830-A |
| priorityDate |
2008-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |